For a super quick and delicious dish this vegetable omelette ticks all of the boxes. Full of goodness, and packed full of veggies- it’s one for that mid-week rush. There’s something a little different about this omelette, instead of milk it’s made of water which allows for a lighter, fluffier omelette. Enjoy!
1 red onion
1 jalapeno pepper
Large handful of fresh dill, finely chopped
4 Clarence Court Burford Brown eggs
Salt and ground pepper
Finely chop the onion, peppers, jalapeno peppers and dill.
Next, whisk the eggs with the water then add the chopped dill and whisk until incorporated. Season well.
Heat the butter in a large non-stick pan, on medium heat and add the chopped onion. Cook this for about a minute until softened.
Then add the remainder of the vegetables. Cook for a few minutes until they soften. At this point you could add additional seasoning.
When the vegetables have cooked reduce the heat to low and pour the egg mixture over them. Allow the egg to sit for a few seconds to firm up and then give the pan a shake. Using a rubber spatula gently push the egg away from the sides. Tilt the pan to allow excess egg to flow into the corners, this is so any raw mixture gets contact with the pan and your omelette will cook faster.
Finally, place a lid over the omelette for a few minutes until fully set. Sprinkle with salt and pepper, gently transfer the omelette to a serving plate and enjoy!